Cauliflower rules.  I know it’s one of those under-appreciated veg, but really, when it comes down to it, cauliflower is relatively cheap, incredibly versatile, has a subtle but distinctive character and lasts forever in the ‘fridge.  SO STOP DISSING DA FLOWAH!  Tonight I made a great little dish with it.

Here goes:

1 tablespoon olive oil

6 to 8 cauliflower florets, quartered

sea salt

6 leaves of kale, cut into bite-sized pieces

1/2 cup water

1 to 2 teaspoon shoyu (soy sauce)

About 1 cup cooked rice with buckwheat (3/4 short grain brown rice to 1/4 buckwheat)*

So, heat the oil over medium heat.  Add the c’flower, and a pinch of salt.  Saute until the cauli braises a bit, becoming slightly browned.  Mmmmmm.  Add the kale, in bite-sized pieces, and continue to saute until the kale wilts.  Add the shoyu and the rice with buckwheat combo.  Add the water, reduce heat and cover for about five minutes.  Serve hot.  Serves two to three.  YUM!!

*–This concoction will be a little… weird… like, the buckwheat may be sort of creamy in the rice, but it’s the flavor you’re looking for, plus the energy.  Buckwheat is serious winter food, and extremely warming, so if you’re in a cold climate, now’s the time to start incorporating it a little into your grain rotation.

This entry was posted on Saturday, December 8th, 2007 at 12:17 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.